This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
3 hrs
total:
4 hrs 20 mins
Servings:
12
Yield:
1 10-inch cheesecake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.

    Advertisement
  • Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.

  • Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Nutrition Facts

452 calories; protein 10.7g 21% DV; carbohydrates 32.6g 11% DV; fat 31.7g 49% DV; cholesterol 149.9mg 50% DV; sodium 215mg 9% DV. Full Nutrition
Advertisement

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2011
THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT ALTHOUGH EVERYONE THINKS IT IS!! Read More
(47)

Most helpful critical review

Rating: 2 stars
11/20/2011
It was not my favorite. Followed exacty & was watery. Would not make again. Read More
(5)
68 Ratings
  • 5 star values: 53
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/08/2011
THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT ALTHOUGH EVERYONE THINKS IT IS!! Read More
(47)
Rating: 5 stars
09/26/2011
What a creamy delicious, not too sweet hit! I always use LITE cream cheese and sour cream. I also cut the recipe in half, since there's just two of us. And I made a delicious cinnamon graham cracker crust that I found on this website (just added cinnamon to it)! Oh, this was so yummy. My husband is still drooling. I baked it on 300 for 1 hour. I didn't even care that it cracked a little right in the middle, so that's where I sliced it! Read More
(30)
Rating: 5 stars
08/12/2012
My husband loves this cake! I've made it several times. I omit the flour and add another T. cornstarch to make it gluten free for my daughter who has celiacs. Read More
(25)
Advertisement
Rating: 5 stars
09/08/2011
I have been making this and the lemon taste does not shine through. It is wonderful as written. Although I use 1/2 cup melted butter and cooled as posted on this site under Italian cream cheese and ricotta cheesecake submitted by April. Read More
(15)
Rating: 5 stars
09/25/2011
Made this yesterday and what a treat! Didn't change a thing which is unusual for me but the right decision as this recipe is perfect. My husband and I kept commenting on the flavors rising to the top.... Ricotta! Sour cream! Cheese! Lemon! Love this recipe and have a feeling "traditional" cheesecake has lost it's place in my baking repertoire. Read More
(9)
Rating: 4 stars
03/10/2013
High altitude trials: I live at 5600 ft. You MUST increase the flour & corn starch or it's too watery. I tried 4 Tbl each and it was still too creamy in the center. Suggest a total of 9.5 Tbl total of equal parts flour and corn starch. Have used almost an identical recipe at near sea level and it got rave reviews. All cakes must use more flour or adjust eggs flour and decrease liquids at high altitudes. Also have used 2 tsp of grated lemon peel for additional zest with great success. Delicious cake and can't wait to figure out what works for me then 5 stars! Read More
(9)
Advertisement
Rating: 5 stars
11/16/2011
Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like. Read More
(9)
Rating: 5 stars
10/05/2011
I made this for my daughters birthday. She loves good cheesecake as do I. It is absolutely devine! Did not change any part of the recipe. If you enjoy truly delicious cheesecake this is it! Read More
(9)
Rating: 4 stars
01/26/2016
Here's why it may be gritty for some: the ricotta cheese should not be allowed to come to room temperature the way cream cheese does. When ricotta is mixed into a recipe warm (and over mixed) it does become grainy. Hope this helps. Read More
(7)
Rating: 2 stars
11/20/2011
It was not my favorite. Followed exacty & was watery. Would not make again. Read More
(5)
Advertisement